Skillet Cornbread Chili Casserole

This hearty one-skillet meal combines savory chili with fluffy cornbread topping for the ultimate comfort food experience. Perfect for busy weeknights, this easy casserole delivers maximum flavor with minimal cleanup – everything cooks together in one oven-safe skillet for a satisfying dinner the whole family will love.

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Course: Main Course

Cuisine: American

Keyword: Chili

Prep Time: 15

Cook Time: 45

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Chili:

1 lb ground beef or turkey
1 medium onion diced
1 bell pepper diced
1 jalapeño minced
3 cloves garlic minced
1 can 15 oz chili beans
1 can 15 oz black beans, drained and rinsed
1 can 15 oz tomato sauce
2 tsp chili powder
1 tsp black pepper
1 tsp cumin
½ tsp red pepper flakes
1 cup shredded cheese optional

For the Cornbread Topping:

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
2 tbsp sugar
1 tsp salt
2 large eggs
1 cup milk
⅓ cup vegetable oil
2 tbsp butter melted (optional)

Instructions

Preheat oven to 375°F (190°C).
In a large oven-safe skillet, brown the ground meat over medium-high heat, breaking it up as it cooks.
Add diced onion, bell pepper, jalapeño, and garlic to the skillet. Cook for 5-7 minutes until vegetables are softened.
Stir in chili beans, black beans, tomato sauce, chili powder, black pepper, cumin, and red pepper flakes. Simmer for 10-15 minutes until flavors are well combined.
While chili simmers, whisk together cornmeal, flour, baking powder, sugar, and salt in a large bowl.
In a separate bowl, beat eggs, then whisk in milk and vegetable oil.
Pour wet ingredients into dry ingredients and stir until just combined (don't overmix).
Spoon cornbread batter evenly over the chili in the skillet.
If using, brush cornbread topping with melted butter and sprinkle with cheese.
Bake for 30-35 minutes until cornbread is golden brown and a toothpick inserted in cornbread comes out clean.
Let casserole sit for 5 minutes before serving.

Notes

Make the chili up to 2 days ahead and store in refrigerator; add cornbread topping just before baking

Substitute ground turkey, chicken, or plant-based meat for ground beef

Add extra jalapeños or a diced serrano pepper for more heat

Brush cornbread with melted butter halfway through baking for extra golden color

Serve with sour cream, sliced avocado, chopped cilantro, or green onions

Leftovers keep in refrigerator for up to 3 days and reheat well in the oven

For a sweeter cornbread, increase sugar to 3-4 tablespoons

Nutrition